Prepare the dressing:

1. Place the vinegar, mustard, maple syrup, salt, and pepper, to taste, in a small bowl. Add the olive oil in a slow steady stream while whisking constantly. Taste and adjust the seasoning as necessary and set aside.

Prepare the salad:

1. Preheat the grill to medium. Toss the fingerling potatoes and asparagus in the olive oil and season with salt and pepper.
2. Place the fingerling potatoes on the grill cut side down. Cook for 10 minutes or until nicely charred, then turn. Cook another 5-10 minutes, or until softened. The skin will begin to wrinkle when they’re done. Remove from heat and place in a large bowl.
3. Place the ear of corn on the grill. Grill for about 15-20 minutes, turning about every 4-5 minutes, or until nicely charred. Remove from heat and let stand until cool enough to handle.
4. Place the corn on a cutting board and place on it’s side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue removing the kernels until all of them have been removed. Add the corn to the potatoes.
5. Place the asparagus on the grill in an even layer and grill for 6 minutes, turning halfway through. When cool enough to handle, slice on the bias in 1″ pieces and place in the bowl with the potatoes and corn.
6. Place the green onions and chopped basil in the bowl with the potato mixture, and toss with enough of the vinaigrette to coat. Serve warm and enjoy!